Another note about kale

My friend Kathy and I started talking about kale as soon as she stepped in my car. We were both pretty excited about it, which says a lot about the people I hang out with. Not everyone you meet can be animated when talking about leafy greens.

She had read my previous post on kale (here), and then saw a recipe in the New York Times for Crispy Kale. She made the Crispy Kale dish for her family, and while not everyone in her house was thrilled to have it on their plate, she found it divine. One note she made about the recipe, which calls for roasting the kale for 5 minutes, is that it will quickly go from crispy to burned. So stay close to the oven or use a timer.

Hers came out perfectly brown, a little salty, and like the recipe promises, crispy. Who knew that kale could be a distant relation to french fries? The recipe suggests serving with poached eggs. Sounds good with roasted chicken, too.